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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)- REPEAT
The PIC that was present was not a certified food protection manager. The Person in Charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. EHS provided several sources to take he exam. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Observed pre-cooked eggs holding at warmer compartment at self-serve buffet line at 100F. The PIC mentioned that breakfast was almost over with and warmer was already turned to highest heat index which is knob 3. All hot TCS shall be maintained at 135F or above.
CDI, Informed that the eggs must be cooked fully perhaps temp food before placing out to serve them and ensuring it is maintained at 135 The eggs were voluntarily discarded. EHS Suggested monitoring utilizing accurate thermometer and Temperature log. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Observed a bag of pre-cooked eggs being thawed for more than 24 hours at upright reach-in-cooler without a label (A) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date. (PF)Cooked eggs shall be labeled indicating sate of opening and discarded within 7 days, Educated and demonstrated. Person-in charge labeled the eggs. CDI |
|
32
|
1
|
Variance obtained for specialized processing methods |
No |
Yes
|
No |
8-103.11 Documentation of Proposed Variance and Justification -
Facility has two-compartment sink without a variance or Standard Operation Procedure indicationg how to wash, rinse and sanitized all cooking articles, utensils. Before a VARIANCE from a requirement of this Code is APPROVED, required information in 8-103.11 (A - C) shall be provided by the PERSON requesting the VARIANCE and retained in the REGULATORY AUTHORITY'S file. EHS, emailed additional variance, variance must be approved upon continue use of two compartment sink. REPEAT. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Test strips expired in June of 2023 test strips had severely faded. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. CDI, Provided length of strips until new ones could be ordered. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods - C
Observed peeling wall surfaces on ceiling directly above two compartment sink at the ceiling. Ceiling surfaces shall be constructed of a smooth, easily cleanable material and in good repair,Repair areas. PHYSICAL FACILITIES shall be maintained in good repair. |
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